Cucumber Ribbons with Lemongrass Ginger Vinaigrette

By polloazul

Ingredients

• for the Ginger Dressing:
• 1 lemongrass stalk
• 1/4 cup extra virgin olive oil
• 2 tablespoons Japanese brown rice vinegar (we actually used mirin)
• 1 teaspoon sugar
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon tamari or soy sauce
• for the Cucumber Ribbons:
• 1 large European or hothouse cucumber

Preparation

Step 1

Trim the ends of the lemongrass, remove and discard the outer layers, and mince the pale heart. Place the minced lemongrass in a small jar, add oil, vinegar, sugar, ginger and tamari. Cover and shake to blend. Taste for seasoning.

Peel the cucumber, and use a vegetable peeler or mandoline to slice it lengthwise into thin ribbons. Place the ribbons in a small bowl and drizzle geenrously with the ginger dressing (the complete recipe reserves some dressing for an accompanying herb salad).